Grilled Mixed
Vegetables with Garlic Basting Sauce and Italian Herbs
Recipe courtesy Emeril Lagasse, 2006
Prep: 20 min
Cook: 30 min
Level: Easy
Yield: 6 to
8 servings
Ingredients
1 cup extra-virgin
olive oil
1/4 cup balsamic vinegar
3 tablespoons minced fresh Italian herbs, such as oregano, basil,
marjoram and parsley leaves
1 tablespoon minced garlic
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 pound yellow squash or zucchini, ends trimmed and sliced lengthwise
into 1/4-inch thick slices
2 large red onions, sliced crosswise into 1/3-inch thick slices,
secured with toothpicks so that the rings stay together
1 large eggplant, ends trimmed, sliced lengthwise into 1/3-inch
thick slices
1 large or 2 small bulbs fennel, sliced lengthwise into 1/4-inch
wedges
Kosher or sea salt, for garnish, optional
1/3 cup finely grated Parmigiano-Reggiano, for garnish, optional
Directions
Preheat a grill
or grill pan to medium-high.
In a mixing
bowl combine the olive oil, balsamic vinegar, herbs, garlic, salt
and pepper and whisk to combine. Lightly brush the zucchini slices
on both sides with the olive oil mixture. Place the zucchini slices
on the grill and cook for 3 to 4 minutes per side, or until the
slices are crisp-tender with nicely browned grill marks. Transfer
to a serving platter and sprinkle with the kosher salt, if using.
Repeat with the remaining vegetables, fitting as many on your grill
as possible, and cooking until crisp tender. Garnish with Parmigiano-Reggiano,
if desired. Serve hot or warm.
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